The GFFAF is back! This year at the Expo center. I’m sooo excited for the new venue.
I’ll be speaking from 12:10-12:50 both Saturday October 1st and Sunday October 2nd on How to Maximize your Energy on a Gluten-free Diet.

There are many other fabulous speakers and endless booths with yummy samples and great information for your gluten-free life.
The expo is great for people who have been GF or who are just dipping their toes in.

A few months ago I had the opportunity to try Chef Ryan Abitz’s paleo delivery service, Urban Gourmet. It was most excellent and I recommend it all the time. 100% GF (celiac dedicated commercial kitchen,) DF and accommodating of other allergies to boot. I thought just for fun I’d email him to see if he was doing a menu for the holidays and BAM! Yes indeed. Thanksgiving, handled. His prices are ridiculously reasonable and I can tell you that he’s yet to have me try anything that I didn’t adore.

Wait, did I tell you he’s delivering said Thanksgiving meals? As in to your house?

When I asked him about the details he also let me know that even for Thanksgiving he can accommodate your allergy or special dietary needs and requests.

-Delivery is free to Portland and surrounding areas (minimum 4 people for free delivery)

-A la Carte items and Whole Birds (free range sourced from Gresham farm) available as well

-Day before Thanksgiving pick up options

–ORDER or ask ?s to urbangourmetdelivery@gmail or call Chef Ryan at 512-695-1616

Enjoy!

PS Full disclosure Ryan sometimes offers me discounts on food because I shout for him and send him new clients. I’d do it no matter what though. Because, you know, shouting about gluten-free yum is part of my job.

Oh my gosh you guys, if you have not yet experienced the new Broth Bar by Salt, Fire, & Time in NE Portland, quick, get out your to-do list and add a trip to this yummy haven of nourishment! Before I share my broth bar adventure, I want to reassure you, everything at Broth Bar is gluten free!

I was super lucky to happen upon a special flight served on honor of the recent Feast Portland event – so I got to taste and enjoy 4 different broths: lamb, bison, chicken, & pork – they were all delish – I couldn’t pick a favorite! I later got a mug of lamb broth with chicken hearts to go! Ew, you say! Believe me, if you are scared of chicken hearts, then this is the place to try them – promise! (If would like to learn about the benefits of liver and how to incorporate it into you diet/cooking, Salt, Fire, & Time is hosting a class, Lovely Livers, coming up on November 12, from 6:30 – 8:00 pm)

Before leaving, I picked up an assortment of healthy snacks for my family to sample later (which they completely loved and it tempted them to join me on a future visit.). When I left there, I swear, I could feel the nourishment going through every cell in my body. So, I went back the following week, tried some new things: Dandy Blend, an herbal coffee like blend (which I added a “Ghee & Cocoa Butter Bomb” to), and Lamb broth with a bundle – #2

Rosemary Salt, Grated Ginger, Scallions, & Chicken Hearts. I LOVED the broth with the bundle but I’m on the fence with the Dandy Blend but am not giving up on it.

Again, I couldn’t leave without some goodies to take home so I got a to-go cup of pork broth with the simple stir in of Grated Turmeric – YUM, some more Galactic Hog Skins, Wild Zora Bars, housemade Gomashio, and more!

I just love this place, it’s going to be my go to place to meet friends and great to pick up gifts for new moms, those that are sick or in recovery, etc. There really is something for everyone too- besides broth and the items I listed, there is kombucha on tap & to go in bottles, tea, truffles, some New Cascadia gluten-free baked goods, local cheese, pasture raised eggs, fresh coconut yogurt, freshly made mayonnaise, and more! I seriously am daydreaming about going back!

But I make my own bone broth you say! Well, so do I! I use it for soups and stews, for cooking, etc. but I don’t have all those varieties and when I want to meet a friend or grab a quick bite to eat while I’m out and about Portland, I think this place is simply amazing for that!

Broth Bar is located on the east side not too far from the Burnside Bridge at 115 NE 6th Ave, Portland. The lack of abundant parking can be frustrating but I encourage you to stick it out. I hope to see you there someday and if you would like to see more

About the Author:Holly Morelllo is a Certified Nutritional Therapy Practitioner, nutrition writer, motivator, wife, and mom of 3 amazing spirited sons. Her passion is to inspire and motivate others to achieve optimal health and vitality through education and targeted nutrition and lifestyle programs. Follow Holly on Instagram & Twitter @nourishingholly. Her website and blog can be found here.

My husband and my eight-year-old are the pancake people in my house so I had them do the cooking and taste test when Eric and Triann sent me a bag of pancakes to try out!

Overall they called it a thumbs up.

Here’s his review:

The recipe was simple as you only need to add oil and water, great for a weekend morning when we were excited to get out of the house to kick the soccer ball around.

The pancakes themselves cooked up ‘puffy’ but I wouldn’t describe them as ‘fluffy’ as they were quite dense. We ended up adding a little extra oil (we used safflower, Dr Samantha said she would have used coconut oil) and water after the first batch because the batter was so thick. Even with that that they didn’t bubble with cooking as pancakes usually do. This didn’t seem to affect the cooking at all though. They developed a crispy outside which we really liked (you can see that in our photo to the left.)

The color was good and they didn’t burn when they crisped up. I thought the taste and texture was more like a scone or dense doughnut, which was yummy but not my preference for pancakes. That’s strictly personal though. My 8-year-old loved the doughy texture and sweet taste. Overall a thumbs up. Thanks Eric and Triann for sending it. We’re looking forward to adding it into our rotation.

Enjoy!
Jon and Julian

PS I got a chance to connect with these guys again at the GIG fair this week and realized that we never hit “publish” on this post when we wrote it months ago! Apologies to the folks over at Triann Pantry. I’m looking forward to trying the other bags of mix they gave me this weekend.

Ok my idea is to start posting a weekly roundup of upcoming local events, general news, and recipes. It may turn into every other week but I’m hopeful that I can get this into rotation. Let me know what you think and if there is anything you’d like to see here.

Events

Gluten-free Food and Allergy Fest September 26-27 by Gluten-free & More Magazine. I’ll be presenting here as well, along with a number of other local folks: Laura B Russell, Kyra Bussanich, Allison Jones and more…we’ll keep you posted as more info comes in.

I miss Abby’s Kitchen terribly. To be able to go for a special dinner knowing I could eat anything that crossed my plate was such a lovely gift. And to know that everything would be delicious, well, that was beyond icing on the gluten-free cake.

Abby has moved on to more exciting adventures including pop-up dinners, and her Cook-With cookbook. More about that later but for now she just self-published a cookbook that is 100% naturally gluten-free recipes called Essential Sides and Sauces. I haven’t gotten a copy yet (ahem, Abby, hint hint) but when I do I’ll be sure to post a review. Though I can already say I know it will be amazing.

I was able to ask the lovely Abby a few questions about the cookbook and she also agreed to let me post one of the recipes!

Dr Samantha: I’m so excited about this cookbook. Why did you focus on this topic?

Chef Abby: Vegetables, whether raw, panfried to a crisp in coconut oil, or perfectly roasted, are an essential part of life. However, not everyone lines up at the kitchen table for plain-Jane greens and unseasoned tubers. To make healthful ingredients work to support a vibrant lifestyle, it’s important to dress them up just right. I’ve chosen to focus this cookbook on what I truly think are the most important types of recipes to have in your kitchen “toolbox.” Meals come together in a pinch when you have on hand a couple of tasty toppings or dipping sauces that suddenly pull everything together into a cohesive meal. Roasted cauliflower shines alongside a slightly spicy romesco sauce; squash and sage, happy bedfellows, take a quick bath in hot coconut oil, then pair with the vegan lemon aioli to make for a pleasurable eating moment. It’s hard to eat saucy vegetables or main dishes standing up or driving in your car. I love them for this reason, among many others. The recipes in this cookbook should call you to the table, where you can sit and relish in the work you’ve done to create something sublime.

Dr Samantha: I know you’ve got so much on your plate, why did you decide to publish a cookbook now, in the middle of your other projects?

Chef Abby: In the midst of working on my dinner party cookbook menus and recipe testing, I realized that I had on hand so many versatile recipes that are both user friendly and deliciously simple. With the goal of always being accessible and inspiring to many types of eaters (and cooks!) I rallied around this sauce and sides cookbook project as a way to share with the world some of my most cherished and well-loved recipes for everyday cooking. I hope each one inspires someone in the kitchen, and that this cookbook becomes one of your favorites for bold flavored sauces and well-rounded sides that can make a meal shine!

Dr Samantha: I know all of your recipes are gluten-free, and I know your restaurant was also dairy and soy-free. What about this batch of recipes in the book?

Chef Abby: All of my recipes are naturally free of gluten, dairy, and soy (three of the most common food allergens) so that you can cook for every type of eater and enjoy good health through fresh foods.

Quinoa Sweet Potato Cakes
Serves 32 cakes (freezes well!)

These cakes are very versatile and a great grain side dish to pull together a meal that has a saucy entreé like a ragout, braised dish or chili. It serves as a great compliment to a simple meal of a main dish salad as well.

Combine all ingredients and mix well. Test cake in a pan: coat a frying pan with a thin layer of coconut oil over medium heat.

Add cake (form batter into a tablespoon size ball) and cook for 2-3 minutes on the first side; do not flip until edges are browned around the side.

Use a metal spatula to flip. Cook on the second side for 2 minutes more. Rewarm in the oven if making ahead.

Alternatively, grease a cookie sheet with coconut oil and bake in the oven on 425, flipping the cakes once to brown both sides (about 12 minutes total).

To cook the quinoa: measure 1 1/2 cups quinoa and 3 cups water in a small pot, with a pinch of salt. Bring to a boil uncovered, and when the water boils, turn down the heat to a simmer and cover the pot. Simmer for 15 minutes, then turn off the heat and allow to steam for 5 minutes more. Now your quinoa is cooked and ready to use!

There are several different sauce options she gives in her book…go get it! 🙂

The third this winter of Zach’s Bistro (Newport) winemakers, brewers and distillers dinners series is GF and coming up next weekend! When they were searching for a good gluten free beer to offer in the restaurant they didn’t have to look far. Guess who? Our own gluten-free PDX Ground Breaker Brewing. James Neumeister will be joining in for the meal and festivities.

Please support James and check out Zach’s Bistro’s 6-course gluten free dinner paired with Ground Breaker Beer on SUNDAY FEBRUARY 15TH

***Attendees of the brewers dinner will get 20% off their stay when they book their lodging at Elizabeth Street Inn. Not valid on Thursday, February 12th, Friday February 13th, or Saturday, February 14th.What a great reason to book a getaway to the coast!
For Reservations call 1-877-265-9400

PS I inquired about cross-contamination and the owner of the bistro responded as follows:

“We are not a dedicated gluten free facility and can’t guarantee 100% gluten free, though we take precautions to reduce cross contamination. We have a few regular customers (as well as who are both gluten free and celiac and have never had problems.) This whole dinner is gluten free and that is only thing the kitchen will be doing that night. Since this dinner is gluten free we are taking extra steps for this dinner. We will be stopping all raw flour production Friday morning to allow the flour to settle. We will deep clean all equipment Saturday night. All prep for the dinner will be done on Sunday. Any prep will be stored in deep cleaned metal containers not plastic. The cutting board and silicone spatulas used for dinner prep, that night will be brand new to reduce cross contamination. All ingredients for the dinner will be bought that day (including sugar and salt.)”

When Allison Jones (see bio at end of post) told me that she was starting a new health blog for Portland Monthly I offered right away to feature it, and her, on GFP. She’s gluten-free herself and has been the editor of PoMo’s Eat Beat for years. She knows this city’s GF scene inside and out. What she has to say is worth listening to. You can sign up for The Balance to be delivered directly to your inbox here!

What is The Balance?

The Balance is PoMo’s new health blog where I’ll be sharing health trends, monthly wellness event calendars, health tips from local fitness pros, the best healthy restaurant deals in PDX, workout ideas and gym spotlights, and plenty of contests and gear giveaways to keep my readers plugged in to the world of wellness. It’s the first resource of its kind in Portland—a PDX-centric look at all things healthy—and I’m so excited.

What’s your personal health journey?

I was born with hip dysplasia, a genetic disease that keeps me from a lot of my favorite activities like running and sports, but I’m definitely an athlete at heart. I’m very passionate about finding workouts that fit my body’s capabilities, which has lead me to a passion for yoga, hiking, and swimming. I’m always looking for new ways to move—I currently have a crush on gyrokinesis classes and stand-up paddleboarding.

On the food side of things, I discovered a few years ago that giving up gluten, dairy, and processed foods made the arthritis in my hip so much better, soI went Paleo and never looked back! I’m presently in training to become a yoga teacher and would love to help other folks with physical limitations find a method of movement that fires them up! The Balance feels like a great way to reach out to people who are already passionate about fitness and health and those who think it might not be for them. Trust me—and my creaky hips—this stuff is for everybody!

What can we expect from The Balance?

Everything from the best gluten-free brunches in Portland to new zip-line parks, bike-centric physical therapy, cool athletic shoe and sports bra innovations from Portland companies, healthy recipes from chefs and cookbook authors, gym deals, practical yoga poses for everything from hangovers to lower back pain, fitness- themed board games for kids, and insider tips from health experts specializing in fertility, weight loss, acupuncture, running, and more. I’m always looking for new ideas, so feel free to shoot me an email at ajones@pdxmonthly.com with any health events, requests, and questions for our own house ND, Dr. Samantha of Gluten Free Portland!

Allison Jones is a health nut with a passion for yoga, farmers markets, oddball workouts with sledgehammers, spa days, and gluten-free cupcakes. For the past 6+ years, she’s been a voice in Portland’s food and wine scene as the editor of Portland Monthly’s Eat Beat blog, contributor to food cover stories, and chief blind taster of the annual 50 Best Oregon Wines issue. Now, she’s shifting gears and tackling PDX- specific health coverage as the editor of the magazine’s new health blog and newsletter The Balance. (Sign up for free, twice-a-month updates from The Balance here!)

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Dr. Samantha Brody is a licensed Naturopathic Physician and acupuncturist and the owner and founder of Evergreen Natural Health Center in Portland, Oregon. She is both a health educator and coach who can help introduce patients to new ways of caring for themselves. Read More…

This website is for informational purposes only, and is not a substitute for individualized medical or professional advice, care, diagnosis, or treatment. Consult your personal physician regarding the applicability of any information on this site. Any information regarding restaurants, bakeries and facilities is supplied by purveyors and we make no guarantee of gluten-free status of any restaurant, any food at any restaurant, or any product mentioned anywhere on this website.